Keto Gnocchi with Pesto
These Keto Gnocchi with Pesto are the perfect dinner option! They are pillowy yet sturdy in texture and the perfect base for all your favorite Italian-inspired dishes. These gnocchi are keto, low-carb, grain-free, and gluten-free!
Servings: 6 Servings
Calories: 551kcal
Ingredients
- 1 cauliflower head cut into florets
- 2 cups shredded mozzarella
- 1 egg plus 1 egg yolk
- 1/2 cup grated Parmesan cheese
- 1/4 cup coconut flour
For the Pesto
- 1 cup fresh basil leaves loosely packed
- 2 cloves garlic whole
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup butter
Instructions
For the Gnocchi
- Set a steamer basket inside a large pot and fill with just enough filtered water to reach the bottom of the basket.
- Place cauliflower florets into the basket and cover with a lid. Bring the water to a boil and steam the cauliflower for 5 minutes or until a fork can pierce through them but is met with some resistance.
- Carefully place the cauliflower in a dish towel and squeeze as much of the liquid out as possible.
- In a medium bowl, microwave the mozzarella for 60 seconds, remove it and stir, and microwave it again for 30 seconds or until it is completely melted.
- In a food processor, combine the steamed cauliflower, melted mozzarella, egg and yolk, Parmesan cheese, and coconut flour.
- Pulse until combined and a dough is formed.
- Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
- Heat your oven to 350°F and line a baking sheet with parchment paper.
- Tape a large piece of parchment paper to your kitchen counter.
- Divide the dough into 4 equal parts and roll each part out on the parchment paper into 2 foot long ropes that are 1-inch in diameter.
- Use a knife to cut out gnocchi pieces that are each 1-inch long. Set aside.
- Fill a large pot with water and bring it to a boil over high heat.
- Transfer the gnocchi pieces to the pot and boil for just 1 minute or until the gnocchi float to the top.
- Remove them from the pot and place them on a paper towel to dry.
- Transfer the boiled gnocchi to the lined baking sheet in a single layer and bake for 5-10 minutes.
For the Pesto
- While the gnocchi are baking, make the pesto. Place the basil, garlic, Parmesan cheese, and walnuts in a food processor or blender; process to combine.
- Slowly pour in the olive oil and pulse until smooth. Set aside.
- Make your brown butter by heating the butter in small saucepan on low-medium heat for about 8-10 minutes or until the butter has a nutty aroma and has turned light brown.
- Transfer the pesto to a medium bowl and whisk in the brown butter.
- Add in the baked gnocchi and toss to fully coat with the pesto-butter mixture.
Notes
- You want to steam the cauliflower just for 5 minutes to soften it.
- It is important to squeeze as much of the liquid out as possible from the caulifllower.
- Divide the dough into quarters, then roll each quarter into a 2 foot long rope that it 1-inch in diameter.
- Tape the corners of a piece of parchment down to your counter. It makes rolling the ropes out so much easier.
- Allowing the dough to cool in the refrigerator for 1-2 hours will make it easier to roll out.
Nutrition
Calories: 551kcal | Carbohydrates: 10g | Protein: 18g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 611mg | Potassium: 369mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 47mg | Calcium: 371mg | Iron: 1mg